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Mexican Pineapple Black Bean Stuffed Baked Sweet Potatoes

4/3/17

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Stuffed baked sweet potatoes with Mexican flair! This healthy gluten-free meal is easy to make any night of the week, and it’s a great gluten-free Cinco de Mayo food option, too! For Meatless Monday or a new twist on Taco Tuesday, make Mexican Pineapple Black Bean Stuffed Baked Sweet Potatoes.

Wow, it’s crazy looking back on this recipe over five years later. Here’s some of what I originally wrote when I was entering a recipe contest…

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This recipe exists because I have lots of dreams. StrangeWeirdCrazyStupidLame Awesome as it sounds, many of those dreams have to do with food. Things like open a bed & breakfast, become a sommelier, own a cafe/wine bar/bakery, be a waitress at a really fancy restaurant, meet Giada or Tyler or Michael or Tom or Mario (DiLaurentiis, Florence, Symon, Collicchio, and Batali for those of you who aren’t on a first name basis with them, as I am), write a cookbook.

One of those dreams is to win a recipe contest. I made a stuffed baked sweet potatoes recipe a couple of weeks ago that I thought would be perfect for this contest.

I still haven’t written a cookbook, I did actually meet Giada, I’m not really interested in owning a bed and breakfast, but being a sommelier would still be pretty darn cool.

But you know what’s also pretty darn cool? That five years later I am still blogging, and now it’s my job. I am my own boss. I have flexibility to get my kids to and from school and activities. I can take care of my hubby after his shoulder surgery. I may have more dreams, but I’m living the dream.

However, part of the dream is making a recipe, posting it, and then not making it again for another five years…

It was time to make Mexican Pineapple Black Bean Stuffed Baked Sweet Potatoes again!

The black bean filling for my spin on baked stuffed sweet potatoes is based on this Black Bean Mango Tacos recipe from my friend, Michelle, at Find Your Balance. When I first posted this I had a couple other components, but I wanted to simplify the recipe, so I tweaked it a bit. And this super simple sweet and spicy meatless mixture is not only perfect loaded into these sweet potatoes, it would also make great tacos or even piled on top of a salad.

So give these stuffed baked sweet potatoes a try for your Meatless Monday, Lent Friday, or any day, really.

It’s that good. No need to reserve it for your vegetarian days (unless all of your days are vegetarian days). We like out taters topped with cheese and sour cream or Greek yogurt, but you can always leave that off for a vegan option. And it would probably also be good with my kid-friendly guacamole recipe or this mango avocado salsa recipe.

For garnish (optional):

Instructions

Preheat your oven to 400°F.

Squeeze half of a lime into a bowl and add the salt. Toss the sweet potatoes in the lime-salt mixture.

Wrap each potato individually in aluminum foil, and bake for 45 minutes-1 hour, or until soft (alternatively, you could cook them in the microwave for about 10-15 minutes, but NOT with the aluminum foil)

While the sweet potatoes are baking, prepare the fillings. Start by spraying a large pan with olive oil or cooking spray, and putting over medium heat.

Add the Swiss chard, salt and pepper, and cover with a lid. Cook for about 5 minutes, or until wilted, stirring every couple of minutes.

Remove the lid and add the milk and cheese. Cook until thickened slightly and cream. Set aside.

In the same pan or in a clean pan, heat the olive and add the onions, salt, and pepper. Cook until starting to turn translucent.

Add the red pepper and cook until the onions and peppers are soft.

Add the garlic and cook for another minute. Add the black beans, juice of a lime, chili powder, cumin, and water, and simmer for 8-10 minutes, or until heated through. You can keep covered over a low heat until the sweet potatoes are ready.

Stir the pineapple and cilantro into the black bean mixture.

Combine the Greek yogurt or sour cream and lime juice, and chop the avocado and cilantro, if using.

Slice open the baked sweet potatoes, and fill with the Swiss chard and black bean mixture. Top with the desired garnishes.

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[…] I’ve spent years trying to find the perfect sweet potato recipe for Thanksgiving. When I am making sweet potatoes during the week, they are usually simply baked or made into baked sweet potato fries. And occasionally I’ll even turn those sweet taters into a meal by stuffing them or topping them like these Mexican Pineapple Black Bean Stuffed Baked Sweet Potatoes. […]

[…] told you about my childhood friend Michelle, the health coach at Find Your Balance, her yummy recipes, and her New Mama Recharge program. It was this program that kicked me in the butt to start this […]

[…] at Find Your Balance. I twist up Michelle’s recipe a bunch of different ways, like in this Mexican Pineapple Black Bean Stuffed Sweet Potato. Well, Wednesday night is usually salad night in our house, so I thought this Mexican Black Bean […]